A few of my girlfriends and I have started a new tradition of getting together for a day of baking.
It started during the holidays last year and we have since done it 2-3 other times,
rotating whose house we go to and trying new recipes each time.
We mostly make cookies, but we've also whipped up some cakes and biscotti.
It's a great way to spend some girl time together.
And as a bonus, we get to go home with Tupperware filled with goodies.
What more could you ask for?
This year I made two different types of chocolate peppermint cookies.
The cookies look so fun and festive, and perhaps more importantly, easy to make.
They came out really well, and taste delicious.
It makes me wonder what other candy I can put on chocolate cookies...
Butterfingers? Heath Bars? Gummy bears?
Yeah, probably not that last one, huh?
Chocolate Peppermint Crunch Cookies
From Two Peas & Their Pod
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 oz unsweetened chocolate, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla
crushed candy canes
1. Whisk together flour, baking powder, and salt. Set aside.
2. In a stand mixer, or with a hand mixer, combine oil, chocolate, and sugar on medium speed.
Add in eggs one at a time. Then add vanilla, scraping the sides of the bowl as needed.
Add in the dry ingredients on low speed and mix until just blended.
3. Gather the dough in a disk and wrap in plastic wrap.
Refrigerate for at least 2 hours, or overnight.
4. Position racks in the upper and lower thirds of the oven. Preheat to 350.
Line 2 baking sheets with a Silpat or parchment paper.
5. Pour crushed candy canes in a small bowl.
Tip: Pulse them in a food processor to crush
Roll dough into 1 inch balls, then roll in the candy canes.
Put them 2 inches apart on baking sheets.
6. Bake for 5 minutes, then rotates pans.
Bake for 5 minutes longer.
Let cool before trying to take them off the sheets, otherwise they'll smush up.